Food writer and photographer Leela Cyd has a new cookbook out that will make you want to group-text five of your closest friends, “Dinner at my place!” Every recipe, from the tried and true to the brand-new, has a certain signature twist that makes each dish unique. Pick a page and get crackin’.
Restraint? I’m not fond of it. This recipe includes all of my favorite flavors — bourbon, salt, black pepper, and good-quality dark chocolate — and turns them into a big kid’s delight. Remember Magic Shell from your favorite cheapo ice cream shop? That crackly chocolate was amazing; it was SCIENCE happening before our big, hungry eyes.
My husband, who is also my collaborator, and I were recently asked to make a video depicting how to make this sexy stuff for The Kitchn. Much to my surprise, it includes only two ingredients: chocolate and coconut oil. The coconut oil turns the chocolate sauce into a solid once it meets with the cold of ice cream. Let’s bamboozle adult ice cream lovers even more with spice, crunchy salt, and booze. Yeah, baby! There’s only one thing more magical than original magic — and that’s whiskey magic. Oh, the joys of grown-up treats.
- 2 cups dark chocolate pieces
- 1/2 cup coconut oil
- 2 tablespoons plus 1 teaspoon of your favorite bourbon or rye
- 1/2 teaspoon crunchy sea salt (such as Celtic Sea Salt, sel gris or fleur de sel)
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cloves
- Ice cream, for serving
For the shell
In a medium heavy-bottomed saucepan, melt the chocolate and coconut oil over medium heat. Stir in the bourbon, salt, and spices. Stir constantly until everything is melted and combined, then remove from the heat. If using right away, keep warm until you’ve scooped out your ice cream. If saving for a future dessert, pour the sauce into a sealable container and refrigerate for up to 1 week and then gently reheat before using.
When ready to serve, scoop your favorite ice cream (coffee, caramel, and vanilla are all great) and pour about 1/2 cup warm sauce over the scoop. Allow 20 seconds for the shell to form — you can repeat if desired for a double-thick shell.